Faculty

"Everything will be okay in the end. If it’s not okay, it’s not the end."
- John Lennon

• Education:
  Johnson and Wales University: Hospitality Management M.A.
  Culinary Institute of Alain & Marie Lenôtre: Chef de Boulanger Pâtissier
  Southern Connecticut State University: Communications B.S.

• Experience:
  Liberty Heights Fresh: Pastry Chef
  Snowbird: Pastry Sous Chef
  Colosimo’s European Market: Bakery Manager/ Pastry Chef

• Awards and Certifications:
  Wine and Spirit Education Trust: Level 2 Certification
  ACF: Certified Pastry Culinarian
  ACUE: Association of College and University Educators

"It's all in the recovery."

• Education:
  California Culinary Academy: Culinary Arts A.O.S.

• Experience:
  Valley Game and Gourmet: Culinary Director/ Executive Chef
  Bradley Ogden, Caesars Palace: Chef Tournant
  Metropolitan: Sous Chef
  Redwood Park: Chef de Partie

• Awards and Certifications:
  ACF: Certified Culinarian
  ACUE: Association of College and University Educators

"True hospitality is marked by an open response to the dignity of each and every person."
- Kathleen Norris

• Education:
  Strayer University: Business Administration MBA
  Strayer University: Business Administration B.S.

• Experience:
  M-N-M Management: General Manager & Business Development Manager
  Willow Creek Country Club: Clubhouse Manager
  Hidden Valley Country Club: Club Manager

• Awards and Certifications:
  ACUE: Association of College and University Educators
  American Hotel and Lodging Educational Institute: Certified Hospitality Instructor

“In Greek culture, the term ‘philoxenia’ encompasses the concept of hospitality, generosity, and friendliness towards guests or strangers.”

• Education:
  Westminster College: MBA, Marketing/Entrepreneurship Emphasis
  Westminster College: Finance B.S./ Accounting B.S.

• Experience:
  Salt Lake Community College: Professor, Business Management
  Envision Technology Solutions: Finance Manager
  D.B. Cooper: Owner and General Manager

• Awards and Certifications:
  ACBSP: Teaching Excellence Award
  ACUE: Association of College and University Educators

"To invite people to dine with us is to make ourselves responsible for their well-being for as long as they are under our roofs.”
- Jean Anthelme Brillat-Savarin

• Education:
  California Culinary Academy: Culinary Arts A.O.S.

• Experience:
  Le Cordon Bleu College of Culinary Arts: Associate Professor, Culinary Arts, Patisserie and Baking
  Hell’s Kitchen & Kitchen Nightmares: Head Sous Chef
  The Farm of Beverly Hills: Executive Pastry Chef

• Awards and Certifications:
  ACUE: Association of College and University Educators
  National Restaurant Association: Certified ServSafe Proctor and Instructor